Rocky Road Crunch Bars



Recipe from Nigella Express

Makes 24 Bars
Prep time: 20 mins (plus 2 hours refrigeration to harden)

125 grams soft butter
300 grams best-quality dark chocolate (minimum 70% cocoa solids) broken into pieces
3 tablespoons golden syrup
200 grams rich tea biscuits
100 grams mini marshmallows
2 teaspoons icing sugar (for dusting)
  1. Using a heavy-based saucepan, melt butter, chocolate and golden syrup.
  2. Take out around 125ml / ½ cup of the mixture and put to one side.
  3. Bash biscuits in a freezer bag with a rolling pin to produce both crumbs and biscuit pieces.
  4. Fold dry ingredients into the melted mixture in the saucepan, and add the marshmallows.
  5. Tip into 24cm / 9-inch square foil tray and flatten.
  6. Pour remaining 125ml / ½ cup of melted mix over the marshmallow mix and smooth.
  7. Refrigerate for at least 2 hours, or overnight.
  8. Cut into fingers and dust with icing sugar using a tea strainer or small sieve.